Greek Style Lemon Roasted Potatoes
Lemony, crispy on the outside, tender on the inside, full of flavor, tangy… these are some of the words I’d use to describe Greek Style Lemon Roasted Potatoes. Every Greek household worth its salt has it’s own twist on “Patates Lemoniates.” Mine is no exception! Learning how to make oven roasted potatoes is super easy and I can’t wait to show you how.
We were often treated to Roast Chicken and Potatoes as kids growing up in our Greek Orthodox household. After all, chicken is plentiful, cost effective, full of nutrition and flavor. And trust me, no one complained. When Mom had this dish roasting in the oven, you could even smell the mouthwatering aromas outside!
But for me, the true star, the runaway hit of the meal, the underrated middle sister, was…the Greek Style Lemon Roasted Potatoes! When I smelled that chicken roasting in the oven I knew (I KNEW!) what was nestled in there, too. Either right up against a a dozen or so chicken breasts, or in a dish next to a big 10 pound chicken — the most delicious potatoes you will ever eat!
Greek Style Lemon Roasted Potatoes really are one of the most delicious side dishes in the Greek home-cooking playbook. They are nutritious and full of good carbs (even those on the Whole 30 Diet know that to be true). After all, the Whole 30 Diet added white potatoes back in to their ”approved list” not too long ago. So there you go!
Greek Style Lemon Roasted Potatoes are very easy to prepare. With just a few ingredients, you can prepare this tasty side dish and it will make the perfect companion to any protein main course you decide to make. It’s even great as a standalone dish!
For this recipe, I used Yukon Gold potatoes. They roast up beautifully, and are super tender inside and crispy on the outside. Their gorgeous, golden color also makes them look super delicious next to chicken, shrimp, or steak.
How to Make Greek Style Lemon Roasted Potatoes:
Preheat oven to 400 degrees. Spray an 11 x 13 dish with cooking spray and set aside.
Peel and wash a five pound bag of Yukon gold potatoes. Cut the potatoes into quarters and spread into an even layer in the pan.
Juice one lemon and pour over the potatoes. Cut the lemon peel into small chunks and also add to the pan.
Add olive oil, salt and pepper, oregano, and garlic powder to the pan.
Coat with with a large spoon.
Bake for 45 minutes, turning twice with a metal spatula. Take care to evenly turn the potatoes so that they’ll get crispy on both sides. You know they’re done when they’re golden and crispy on the outside and fork-tender on the inside.
Taste a bite and correct salt and pepper. Garnish with parsley and serve.
- 5 lb. Bag of Yukon Gold Potatoes Peeled and Quarted
- 1/4 cup Olive Oil
- 2 tsp. Salt
- 1 tsp Freshly Ground Pepper
- 1 Lemon Juiced
- 1 Tbsp. Dried Oregano
- 1 Tbsp. Garlic Powder
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Preheat oven to 400 degrees. Spray an 11 x 13 dish with cooking spray and set aside.
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Peel and wash a five pound bag of Yukon gold potatoes. Cut the potatoes into quarters and spread into an even layer in the pan.
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Juice one lemon and pour over the potatoes. Cut the lemon peel into small chunks and also add to the pan.
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Add olive oil, salt and pepper, oregano, and garlic powder to the pan. Stir gently with with a large spoon.
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Bake for approximately 45 minutes, turning twice with a metal spatula. Take care to get under the potatoes when turning to keep potatoes intact.
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Potatoes are ready when the outsides are crispy and insides are fork tender.
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Taste a bite and correct salt and pepper. Garnish with parsley and serve.
Garnish with parsley and serve.
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